✦ LIBER ✦

Analysis of sensory and instrumental data on apricot purées with pattern recognition techniques

✍ Scribed by G. Parolari; R. Virgili; L. Bolzoni; M. Careri; A. Mangia

Publisher: Elsevier Science
Year: 1992
Tongue: English
Weight: 637 KB
Volume: 259
Category: Article
ISSN: 0003-2670
DOI: 10.1016/0003-2670(92)85375-g

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✦ Synopsis

Ahstract

The correlation between sensory data and analytical parameters was studied usmg mdustnally produced apricot pur6es The samples were characterized through different analytical parameters Sensory evaluations were performed by a tramed panel with respect to sweet, bitter, acid and whole taste The correlation between sensory and analytlcal data was studied usmg the partml least-squares regressIon method Gas chromatographlc data regardmg the volatde components were prehmmary analysed by pnnclpal component analysis m order to select relevant, non-redundant compounds to be subnutted to the regresslon analysis Three slgmficant relatlonshlps were obtained for sweet taste and two for acid taste, resultmg m reductions of 41 1 and 30% m the X-block vanance, respectwely

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